Ingredients: |
Ingredients: Cupcakes
1½ cups all purpose flour
3/4 cup granulated sugar
1/4 tsp. Salt
1 tsp. Baking powder
1/2 tsp. Baking soda
1 tsp. Cinnamon
1/4 tsp. Nutmeg
3/4 cup sour cream
1/2 cup vegetable oil
1 large egg ( room temperature )
2 tsps. Vanilla
Apple Filling
3 cups apples, diced ( about 4 apples )
2 tsps. Lemon juice
2/3 cup granulated sugar
4 tsps. Cornstarch
3/4 tsp. Cinnamon
1/4 tsp. Nutmeg
Dash of salt
Frosting
1/2 cup butter, softened
2 cups Powdered sugar
1/4 cup brown sugar
2 tsps. Vanilla
1 tsp. Cinnamon
4-5 Tablespoons Heavy Cream
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Directions: |
Directions:Preheat oven to 350º F. Line a muffin tin with cupcake papers. Set aside.
In a medium bowl sift together flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside.
In a large bowl combine sour cream, vegetable oil, egg and vanilla until smooth.
Add the dry ingredients into the wet, mix gently until just barely combined.
Fill the cupcake papers 2/3 full. Add 1T. of apple filling to center of each cupcake.
Bake in the middle of the oven for 16-18 minutes or until cupcakes spring back when lightly touched. Allow cupcakes to cool completely.
Combine the apples, lemon juice, granulated sugar, cornstarch, cinnamon and nutmeg in a medium saucepan over medium heat.
Bring to a simmer, lower the heat to medium-low. Allow to simmer 4-5 minutes, until the liquid is thickened and the apples begin to get soft. Remove from heat and allow to cool completely.
In a bowl beat the butter for 2-3 minutes on medium high until light and fluffy.
Add the powdered sugar, brown sugar and vanilla.
Beat on low for 1 to 2 minutes and then increase the speed to medium high. Beat for 3 minutes. Add the cinnamon and 3 Tbsp of heavy cream, mix on medium high until combined.
Use a piping bag to pipe the frosting onto the cooled cupcakes.
Dust lightly with cinnamon and enjoy. Makes 12 cupcakes. |
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